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Chicken Penne Rustica

<p>Skip the takeout and make this simple baked penne pasta dish at home for less than half of the money.</p>
4 Servings Recipe By

Ingredients

  • 3 tablespoons Butter
  • 2 teaspoons mince Garlic, Cloves
  • 3 tablespoons White Wine
  • 2 cups Heavy Whipping Cream
  • 1 cup Parmesan Cheese #1
  • 1/2 cups Milk
  • 1/2 cups Chicken Broth/Stock
  • 1 tablespoon Cornstarch
  • 2 teaspoons Rosemary, Dried
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Thyme, Dried
  • 1/4 teaspoons Cayenne Pepper
  • 8 ounces Penne
  • 1 1/2 cups cook and shred Chicken, Boneless Breasts
  • 3 tablespoons Parmesan Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 1000 Calories
  • 66g Total Fat
  • 39g Sat Fat
  • 2g Trans Fat
  • 255mg Cholesterol
  • 1232mg Sodium
  • 56g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 44g Protein
  • 36 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter over medium heat in a saucepan.
  2. Add garlic and cook for 5 minutes.
  3. Add the wine and cook for another 5 minutes.
  4. Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.
  5. Simmer for 10 minutes or until the sauce thickens.
  6. While the sauce is cooking, cook the pasta al dente.
  7. Once sauce has thickened, remove from heat and cover.
  8. Drain pasta, then combine with sauce and cooked chicken.
  9. Divide pasta mixture between indicated number of baking pans and top with parmesan cheese #2.
  10. Bake at 450F for 10-12 minutes until the top begins to brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter over medium heat in a saucepan.
  2. Add garlic and cook for 5 minutes.
  3. Add the wine and cook for another 5 minutes.
  4. Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.
  5. Simmer for 10 minutes or until the sauce thickens.
  6. While the sauce is cooking, cook the pasta al dente.
  7. Once sauce has thickened, remove from heat and cover.
  8. Drain pasta, then combine with sauce and cooked chicken.
  9. Divide pasta mixture between indicated number of baking pans and top with parmesan cheese #2.
  10. Cover tightly with foil, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 450F for 10-12 minutes until the top begins to brown.

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